When the ancient Polynesians invented surfing, they often used a paddle to help them navigate. Fast-forward a few millennia, and Stand-Up Paddleboarding, or SUP, finds itself trendy again. Part of its increasing popularity is that standing upright allows surfers to spot waves more easily and thus catch more of them, multiplying the fun factor. Paddling back to the wave becomes less of a strain as well. The ability to cruise along on flat inland water, surveying the sights, is another advantage. Finally, its a good core workout. If youre sold on the idea, schedule an intro SUP lesson, free with board and paddle rental, and you may find yourself riding the waves like a Polynesian king.More

Many of us remember coming home from our elementary schools with freshly glazed pinchpots, cups, or whatever else our young imaginations could conjure up. Saturday mornings at the Randall Museum can bring that memory back, or create a new one for the youngsters. Ceramics make great gifts — especially on Mothers' and Fathers' Day. Hop on board for the Randall's once-weekly class, and for $6 and two weeks to have your work fired and glazed, you'll have all the materials you need.More

With neighborhood institutions like the 21 Club closing to make way for yuppie cocktail bars, Brown Jug remains an oasis — and one that takes full advantage of the state's operating hours window, 6 a.m. to 2 a.m. daily.

Wednesday, October 6, 2010

We hurried to Humphry Slocombe today as soon as we saw a tweet announcing the debut of ginger pineapple kombucha sorbet, the first we've heard of anyone using the cultured beverage as dessert application. We got there about three hours after opening and it was almost sold out, a surprise success. The dominant flavor was definitely pineapple, the ginger coming in a lovely muted second. There's proportionally not a lot of kombucha in a batch, so the distinctive vinegar-like taste is also quite mild, which is something for the timid to know.

HS is currently using Whole Foods' in-house kombucha, but operations manager Sean Vahey tells SFoodie he's made his own. That might be the direction they move in at some point soon. In the meantime, a new batch of ginger pineapple kombucha sorbet is being made for tomorrow's curious customers, and other flavors are being imagined.

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Sub Pop recording artists 'clipping.' brought their brand of noise-driven experimental hip hop to the closing night of 2016's San Francisco Electronic Music Fest this past Sunday. The packed Brava Theater hosted an initially seated crowd that ended the night jumping and dancing against the front of the stage. The trio performed a set focused on their recently released Sci-Fi Horror concept album, 'Splendor & Misery', then delved into their dancier and more aggressive back catalogue, and recent single 'Wriggle'.
Opening performances included local experimental electronic duo 'Tujurikkuja' and computer music artist 'Madalyn Merkey.'"